Stuffed polenta crepes

  • 20 mins preparation
  • 30 mins cooking
  • Makes 10 Item
  • Print


Stuffed polenta crepes
  • 2/3 cup instant polenta
  • 1/4 cup plain flour
  • 1/2 teaspoon salt
  • 4 lightly beaten eggs
  • 1 cup water
  • baby spinach 150 g, chopped
  • 150 gram chopped ham
  • 100 gram crumbled feta cheese
  • 1 finely chopped long red chilli
  • 3/4 cup tomato salsa
  • 3/4 cup grated tasty cheese


Stuffed polenta crepes
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a large baking dish.
  • 2
    In a medium bowl, combine polenta, flour and salt. Make a well in the centre and pour in combined eggs and water. Stir until just combined.
  • 3
    Lightly spray a crepe pan with oil. Heat on medium. Pour 1/4 cup batter into pan, tilting to cover base. Cook 1 minute then flip and cook a further 30 seconds. Slide onto a plate and repeat with remaining batter.
  • 4
    Meanwhile, in a bowl, combine spinach, ham, feta and chilli.
  • 5
    Divide filling among crepes then roll up, leaving ends open. Place seam side down in baking dish. Pour salsa down centre of crepes and sprinkle with cheese.
  • 6
    Bake 10-15 minutes, until filling is hot and cheese melts.

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